Description
Indulge in the comforting warmth of our Rustic Roasted Vegetable Bake with Cannellini Beans. This vibrant dish features a medley of seasonal vegetables, perfectly roasted and combined with creamy cannellini beans, creating a nutritious meal that’s ideal for busy weeknights or as a hearty main course. With its delightful blend of flavors from fresh herbs and roasted goodness, this veggie bake is not only simple to prepare but also versatile enough for meal prep or serving alongside grilled chicken or fish. Each bite delivers fiber-rich ingredients that nourish your body while satisfying your taste buds.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced into half moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 can (15 oz) cannellini beans, drained and rinsed
- 0.5 cup vegetable broth
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Spread the sweet potato, carrots, bell pepper, zucchini, red onion, and cherry tomatoes on the sheet. Drizzle with olive oil and toss with thyme, oregano, garlic, salt, and pepper until evenly coated.
- Roast for 25–30 minutes until tender and lightly caramelized, stirring halfway through.
- Transfer the roasted vegetables to a baking dish. Add cannellini beans and vegetable broth; gently stir to combine.
- If desired, sprinkle with Parmesan cheese.
- Bake for an additional 15 minutes until heated through and slightly golden on top.
- Garnish with fresh parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 4g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg